Ingredients
Method
Instructions
- Combine paprika, garlic powder, onion powder, black pepper, salt, and chili flakes with breadcrumbs in a shallow bowl. Mixing everything ahead prevents clumpy seasoning and distributes flavors evenly.
- Arrange three shallow dishes in a line with flour in the first, beaten eggs in the second, and the seasoned breadcrumb mixture in the third. Having everything ready beforehand prevents getting messy during the coating process.
- Dredge each strip lightly in flour and shake off excess. Dip into beaten egg until fully coated, then press gently into seasoned breadcrumbs, patting so they stick. Lay coated strips on a plate as you go.
- Fill a deep skillet or shallow pot about halfway with oil and heat to around 350°F. If you don't have a thermometer, test with a small piece of bread. It should sizzle immediately without burning.
- Carefully place strips into hot oil in batches, leaving room between them. Cook for 3 to 4 minutes per side until deep golden brown. Use tongs to flip gently. Chicken is done when golden and internal temperature reaches 165°F.
- Transfer cooked tenders immediately to a plate lined with paper towels to remove excess oil. Let rest for one minute before serving.
- Whisk together mayonnaise, mustard, lemon juice, and black pepper in a small bowl until smooth. Let sit for a few minutes to let flavors meld.
- Toss coleslaw mix into a bowl and serve fresh and crunchy. The cold, crisp slaw contrasts beautifully with the warm, fried chicken.
- Arrange chicken tenders on a plate, pile coleslaw to the side, and add a small bowl of mustard sauce. Finish with fresh parsley for color and herbaceous brightness.
Nutrition
Notes
For best results, make sure your oil is at the correct temperature before frying. Test with a small piece of bread if you don't have a thermometer. Don't overcrowd the pan as it will cause steaming instead of frying. You can prepare the breaded chicken strips ahead of time and store them in the refrigerator for up to 2 hours before frying.